Gluten Free Apple Cider Donuts
These Gluten Free Apple Cider Donuts are destined to be your go-to fall treat! They're perfectly soft, buttery, and topped with an irresistible maple glaze and crumble topping. Have these ready to eat in 1 hour.
Ingredients
Donut Ingredients
- ½ cup light or dark brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter room temperature (1 stick)
- 2 eggs
- 2 cups gluten free all-purpose flour 1:1 ratio
- ¼ cup cassava flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon coarse Kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch ground cloves
- 1 cup apple cider
- 1 tablespoon vanilla extract
Crumb Topping Ingredients
- ½ cup gluten free all-purpose flour
- ½ cup light or dark brown sugar packed
- ¼ cup unsalted butter melted (½ stick)
- ½ teaspoon ground cinnamon
- ¼ teaspoon coarse Kosher salt
Maple Glaze Ingredients
- 2 cups powdered sugar
- 2 tablespoons unsalted butter melted
- 2 tablespoons maple syrup
- 2 teaspoons maple extract
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon coarse Kosher salt
- 2-3 tablespoons water
Instructions
- Preheat the oven to 350°F. Grease 3 donut pans with nonstick cooking spray. NOTE: If you have only one donut pan, simply bake the donuts in batches.
- Place brown sugar, granulated sugar and butter in the bowl of a stand mixer, fitted with a paddle attachment. Cream together until light and fluffy, about 3-4 minutes. Meanwhile, stir together gluten free all purpose flour, cassava flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Set aside. In a large measuring cup, whisk together the apple cider and vanilla extract. Set aside.
- Once the butter and sugar is creamed together, add the eggs, one at a time, scraping down the bowl between each addition. Next, add ⅓ of the gluten free flour mixture, and mix on medium speed until just combined. Stop the mixer, scrape down the bowl, and add ½ of the apple cider mixture. Repeat the process with another ⅓ of the gluten free flour mixture, remaining apple cider mixture, and finally add the remaining gluten free flour mixture. Scrape down the bowl one more time, and beat the mixture on medium speed for 1-2 more minutes, or until fluffy.
- Place the batter in a large zip top bag or piping bag, and cut about a 1-inch hole at the corner (if using a zip top bag) or end (if using a piping bag). Divide evenly among the donut pan, placing about ⅓ of a cup of batter into each donut mold. Place the donuts in the oven, and bake for 8-10 minutes, rotating the pan halfway through baking, or until the donuts spring back when gently pressed and are lightly golden. Remove the donuts from the oven, and immediately turn out onto a wire cooling rack. Repeat the process with remaining donut batter, if needed.
- While the donuts bake, make the crumble topping. Stir together the gluten free all purpose flour, brown sugar, butter, cinnamon, and salt in a small bowl. Sprinkle evenly onto a small, parchment-lined baking sheet. Bake for 14-16 minutes, rotating the pan halfway through baking, until the mixture is lightly browned and bubbly. Remove from the oven, and let cool for JUST 2-3 minutes. Using a fork or small spatula, gently move the mixture around until pea-sized pieces form. Once cool enough to handle, crumble the mixture a bit more by hand. Place in a bowl, and set aside.
- Once the donuts are baked and cooled completely, make the glaze. In a small bowl whisk together the powdered sugar, maple syrup, maple extract, vanilla extract, cinnamon, and salt, until well combined. Add water, 1 tablespoon at a time, until the mixture is the consistency of maple syrup. Gently dip the top of each donut into the glaze, and immediately dip into the crumb topping mixture. Replace donuts onto the wire cooling rack to allow any excess glaze to drip. ENJOY!
Notes
- You may use regular all-purpose cake flour if you do not want to use gluten free flour.
- Donuts can be made ahead of time, and frozen for up to 2 weeks! To thaw, remove from the freezer and let sit for 1 hour. Make the crumb topping and glaze while the donuts thaw.
Nutrition
Serving: 18eachCalories: 262kcalCarbohydrates: 42gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 42mgSodium: 240mgPotassium: 47mgFiber: 2gSugar: 29gVitamin A: 302IUVitamin C: 0.2mgCalcium: 54mgIron: 1mg
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